Yield: 30 Servings
Measure | Ingredient |
---|---|
1 cup | Creamy peanut butter |
¼ cup | Butter or margarine; softened |
½ cup | Light brown sugar; firmly packed |
2 cups | Sweet ground chocolate and cocoa; (Not Unsweetened) |
2 larges | Eggs |
1 teaspoon | Vanilla extract |
¼ cup | Milk |
1¾ cup | All-purpose flour |
1 teaspoon | Baking soda |
½ teaspoon | Salt |
1 cup | Cocktail peanuts; finely chopped |
12 ounces | Semisweet chocolate chips |
OPTIONAL
Beat peanut butter and butter at medium speed with an electric mixer until light and fluffy; gradually add brown sugar, beating well. Add chocolate and cocoa, eggs, vanilla, and milk; mix well. Combine flour, soda, and salt; add to creamed mixture, mixing well. Stir in peanuts, if desired, and chocolate chips. Shape dough into 1-inch balls; place 2 inches apart on greased cookie sheets. Flatten balls to a 2-½-inch round using the bottom of a greased glass, dipped in sugar. Bake at 350 degrees for 10 minutes.
Cool on wire racks.
"Make Your Own" Ice Cream Sandwiches Prepare cookies as directed above.
Soften 4 cups of your favorite ice cream. To assemble, press about ¼ cup ice cream between two cookies. Wrap well and freeze. For uniform big cookies, scoop cut dough with an ice cream scoop with a spring release.
Source: Southern Living Cooking School "What's For Supper?" 4/20/95 Selected as an all-time-favorite of the Southern Living Cooking School.
Per serving: 159 Calories; 10g Fat (51% calories from fat); 4g Protein; 17g Carbohydrate; 16mg Cholesterol; 141mg Sodium Recipe by: Southern Living Cooking School From The Chocolate Archives, Dec 1997,